DAN'S PAPERS, April 2, 2010 Page 34 www.danshamptons.com
Food / Dining
Simple Art of Cooking Silvia Lehrer
Lamb and Spring Delicacies later. With a quick saute in olive oil and seasoned with lemon and parsley, you have the perfect accompaniment to the lamb. Boiled new potatoes with a drizzle of olive oil or melted butter and a light shower of coarse salt will do nicely too thank you. Dessert can be anything you want it to be but after the rich dinner I would love a bowl of cut-up fruits – mangoes are delicious right now – along with a fruit flavored ice cream. Have a happy and delicious Easter!
Ah Spring – it is the return of the growing season and the inspired cook can create a holiday dinner for Easter Sunday with the welcome abundance of asparagus, baby lamb and other spring delicacies. Many dishes traditionally served at Easter have a deep rooted heritage and leg of lamb is probably the most celebratory food to grace the Easter table. An intensely flavorful leg of lamb with a profusion of herbs, served with a warm garlic sauce can be seasoned up to a day before roasting. This is always music to the ears of a cook. Bunches of asparagus currently line the shelves of our local markets. Prep the asparagus ahead for cooking
ROAST LEG OF LAMB WITH GARLIC SAUCE Twelve garlic cloves are poached and pureed to infuse the sauce. When garlic is cooked their strength is disarmed and renders a slightly sweet flavor. 1 6-6 1/2 leg of lamb, weight after trimming 1 tablespoon fresh rosemary leaves 1 tablespoon fresh thyme leaves 2 tablespoons unsalted butter 1 tablespoon canola oil 1 large onion, thinly sliced 1 tablespoon grainy Dijon mustard 1 1/2 cups chicken stock or low sodium canned Kosher salt and freshly ground pepper to taste 12 unpeeled garlic cloves
1. Trim and discard excess fat from the leg. Combine herbs and rub into all surfaces of the meat. Refrigerate, lightly covered with plastic wrap for several hours or overnight. Preheat oven to 425 degrees. 2. In a large heavy roasting pan, melt butter with oil, straddling two burners if necessary. When fat is sizzling, put in the roast, adjust heat and brown the meat slowly on all sides. Put onions in the pan and saute, stirring for 3-4 minutes until golden brown. Stir in mustard, then pour in 3/4 cup stock and stir to deglaze pan drippings. Sprinkle meat and onions with salt and pepper. 3. Place meat in preheated oven and roast for 30 minutes, basting meat with pan juices and remaining stock every 10-12 minutes or so. Reduce oven heat to 375 degrees and continue to roast and baste for 30-45 minutes longer until medium rare, (faintly pink within) and springy to the touch or 135-140 degrees on an instant thermometer). 4. Meanwhile, poach garlic cloves in boiling water for 10-12 minutes or until soft enough to puree. Peel the cloves and, with the back of a wooden spoon, push through a sieve. 5. When lamb is done, transfer meat to a carving board and let stand for 10-15 minutes before carving. Carefully degrease pan juices and return roast(continued on next page)
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